Hongkong Style Noodles

Parboiled Veggies - Boil few cups of Water in a saucepan; add ½ tsp of Salt, few florets of Broccoli, a Carrot cut into thick pieces, a cup of finely chopped Cabbage, 8-10 French Beans cut into 1" pieces and cook for 7-8 minutes. Remove from heat, drain the water and keep aside.

Noodles - Heat a tbsp of Oil in a wok; add a pinch of Salt, ¾ tsp of Red Chilli Powder, ½ tsp of light Soy Sauce, a tsp of Tomato Sauce and mix. Add 3 cups of Boiled Noodles and fry till the noodles are browned a bit, approx 2-3 minutes. Remove from heat and keep aside. 

Veggie Mixture - Heat 2 tbsp of Oil in a large wok; saute 8-10 Cashewnuts or Walnuts to a golden shade, remove and keep aside. Add 3 crushed Cloved of Garlic, ½ tsp of grated Ginger and saute for a few seconds, add 2-3 dry broken Red Chillis and saute for few seconds. Add 2 sliced Onions, cook on high heat for a minute. Add the parboiled vegetables, 4-5 diagonally chopped Baby Corn, a thinly sliced Red / Green Capsicum and saute for 5 minutes. Add a tsp of Soy Sauce, ¾ tbsp of Vinegar, 1½ tsps of Chilli Sauce, Pepper, a tsp of Brown Sugar, Salt and combine well.

In a bowl, mix 1½ tbsps of Corn Flour in a cup of Water, stirring continuously untill it thickens. Add this to the veggie mixture and coat all the veggies with it. Add the pan-fried nooldes to it, garnish with roasted Cashewnuts / walnutes and serve warm.